Uji Gokujo Sencha from Yuuki-Cha this morning. I enjoy to brew this one at lower temperatures. 4 g to 3 oz of water at 150 degrees instead of 158 as suggested. The only downside is I am reaching boiling water at the 4th infusion, and the third is quite thin to in taste.

Jing tea shop Que She in my Seong Il Chawan. I have honestly never heard of this green tea before so decided to treat it safe. Leaves look intesting, appears to be two leaves and a bud, but rather corse processing after that. Not shaped into any sort of uniform shape like say Long Jing, or Bi lo chun.

Wondering if this was mislabeled as a green tea. Its taste is reminiscent of only one tea I have had before that was labeled as a yellow tea. The main flavor being what I call "pea soup." Its definitely a tea that lets you know your drinking it.

I'm drinking something probably quite similar--Kai Hua Long Ding, a Zhejiang green tea from Norbu. It's obviously from very young leaves, but they're not ironed flat like the Long Jing, and they have not been processed to emphasize the nutty/roasted taste that sometimes dominates Long Jings. It does taste like peas, but like quite lightly cooked early spring peas. Very pleasant stuff on a day when even the Los Angeles sky is deeply marvelously clearly blue. Enjoying it with my rocky blue Seigan hagi that still deserves a better photo than this

Ill-literate wrote:Alternating between O-Cha's Miyabi and Oku Yutaka Shinchas. Both very impressive!

I hope the Oku Yutaka will be in stock for a while. I want some of that but first I have to reduce the amount of sencha I still have from previous purchases. And now they have this 10% on 3 organics offer. So hard to resist